This bean sandwich with rosemary, apple, and parmesan is the perfect healthy meatless lunch! You’ll love the creamy beans with the fresh, crisp bite of the apple.

Bean sandwich on flatbread.
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To give this sandwich tons of great protein, I use creamy white beans (great northern or cannellini both work great in this recipe). For texture, I mash about half of the beans and leave half the beans whole. I stir in some olive oil (both for consistency and for flavor), some lemon juice to brighten things up, and salt, pepper, and rosemary to season. Once you have that made, you are ready to prep your sandwich.

Spread beans on the bread and then layer apples, parmesan and fresh leaf lettuce. That’s it – you’re done in about five minutes! I thought this whole situation might be a little too far out of the box for my husband but he loved these sandwiches. I consider that a huge success!

Bean sandwich topped with sliced apple and leaf lettuce.

This recipe, using one can of beans, makes 4 bean sandwiches. If you’re making these only for one person, I suggest making the bean mixture and refrigerating the leftovers. Plan on increase the number of apples to four (total for all sandwiches) – slice what you need for your sandwich and then eat the rest as a side with your lunch. This will prevent waste and will keep the leftover apple from turning brown. Plus at that point, your lunch is pretty much completed. Grab some veggies if you’re still hungry and you have a well-rounded, very satisfying meal!

more Vegetarian Lunch Ideas


Bean Sandwich with Rosemary, Apple, and Parmesan

5 from 1 vote
Prep: 5 minutes
Total: 5 minutes
Servings: 4 sandwiches
This bean sandwich with rosemary, apple, and Parmesan is the perfect meatless lunch! You’ll love the creamy beans with the fresh, crisp bite of the apple.
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  • 1 can (15 ounces) Great Northern beans, drained and rinsed
  • 1 teaspoon olive oil
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon chopped fresh rosemary
  • 8 slices bread
  • 1 large apple, thinly sliced
  • 2 ounces Parmesan cheese, thinly sliced
  • 4 leaves leaf lettuce


  • In a small bowl, mash 1 cup beans with olive oil, lemon juice, salt, pepper, and rosemary until mostly smooth. Stir in remaining beans. 
  • Spread bean mixture evenly on to four Flatout Foldits. Top with sliced apple, sliced Parmesan cheese, and leaf lettuce.
  • Enjoy immediately.


  • Any white bean would work: Great Northern, cannelini, baby lima, navy beans.
  • I love the salty bite of the Parmesan cheese on this but it would be great with Gouda or Cheddar as well.
  • Store leftover bean mixture in covered container in fridge.


Serving: 1sandwich, Calories: 185kcal, Carbohydrates: 20g, Protein: 8g, Fat: 9g, Saturated Fat: 3g, Polyunsaturated Fat: 5g, Cholesterol: 12mg, Sodium: 391mg, Fiber: 5g, Sugar: 6g

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Jamie | My Baking Addiction says:

    Oh, girl – moving is for the birds, but it’s great to have a simple, delicious meal option on hand for when things get a little crazy. Love Flatout Flatbreads and this sandwich combo!

  2. Jessica - The Novice Chef says:

    This looks so delicious. I love bean main dishes. I get excited to find new ways to have meatless meals for the family!

  3. Amy Johnson says:

    So nice to find a quick and tasty lunch option!

  4. Serene @ House of Yumm says:

    I love FlatOut, I have to find these new Foldits though!  So perfect for lunchtime!  And I’m loving the flavor combo you have here :)